Getting amounts of malt and specific gravity is a lot harder. I found only one value for Goslarsche Gose which was from 1858 but two others for Döllnitzer Gose which was close to Goslarsche. After that I found a lot of other data points for Döllnitzer but the problem with them was that the readings were taken around 1900 and they get a lot lower than the first ones. I contribute that to the state of the economy and maybe taste at that time.
What is a common Scheme you see is the high finishing gravity. With an apparent degree of attenuation around 60% it is not your typical sour beer like Berliner Weisse or Lambic.
For my recreation I will settle at 13 °P since I want to let some sweetness be left when the acetobacter starts to hit. One part of Bierstudien is supporting my thesis that it had some sweetness left to it.
(The Gose is) not so heavy as the Hamburger (beer), in the beginning it tastes sweet but then it tastes wine like …
Here is the data:
- Warenlexikon der Chemischen Industrie (page 97)
- Die Gärungschemie (page 521)
- Die chemische Technologie (page 445)
- Das Lebensmittelgewerbe (page 390)
- Röhrig, Haupt (page 610)